Stuff the olives with about 1/4 tsp of feta cheese using your finger or a toothpick. If using a block of feta, cut about 1/2 inch sticks and press them into the olives. Repeat until all olives are filled.

In a large glass jar or container, combine the olive oil with the lemon zest, spices and garlic and mix together.

Add the olives into the marinade and toss together.

If serving right away or the same day, you can leave them at room temperature.

Refrigerate the leftovers for up to 5 days, and let the olives reach room temperature before serving since the oil may firm up in the fridge.